Practice run on ingredients for next Friday’s Paella Evening. We are using the Rolls Royce of Paella Rice – “Bomba” Bomba rice is twice as expense as any other Paella rice, but it does have amazing qualities – it can absorb up to three times it’s own weight in stock. Most rices absorb about 2 times.. We also used grade “A” Spanish Saffron in this test dish with free range chicken and organic pork loin. The taste is amazing – better than I though. Next Friday we will scale this dish up to our 80cm Paella pan – which is a maximum of 35 very generous main courses so you’ll have to book early.
Started making the buns for tomorrows “Monster Burger” evening in Limpsfield. This is a milk and butter bun – which has the strength to hold our freshly minced 1/2 pound piece of ground beef (Skirt, Brisket, Chuck) – along with the cheddar cheese and bacon.
We spent two years trying to find a commercial burger bun that didn’t fall apart under the dual assault of moisture and heat. In the end we had to make our own. By adding full cream milk and butter to the recipe, the bun is crispier and stronger.
Prepping for a seafood starter for BBQ lunch tomorrow. Can’t wait for char grilled squid, octopus and green prawn salad. I braised a whole raw octopus in a stock of onion, carrot, bay leaf, Lemons and salt. It goes into the pot looking like an alien and comes out 1 and a half hours later blushing and tender – and ready to go into a bath of olive oil, garlic and fresh chilli, which it soaks up to stay tender and moist. Tomorrow for lunch it will hit a super-hot char grill for intense flavour.
Always a great time of the year in the countryside as the fields erupt with wild garlic leaves. You can pick in most places during your daily exercise. Makes an amazing pesto and I mean amazing – a much stronger garlicky flavour mixed with pecorino, pine nuts and olive oil. You just blend the leaves with all of the above. We used it to dress Salmon last night…. A revelation.